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mangifera_indica_l [2019/03/13 14:45]
andreas
mangifera_indica_l [2019/03/13 14:46]
andreas
Zeile 11: Zeile 11:
  
 "Studies on mango aroma indicate the importance of a mixture of nine volatile lactones to good mango aroma... Since mango aroma and flavor vary widely among cultivars, there is no one typical formulation of flavor components of this fruit." \\ "Studies on mango aroma indicate the importance of a mixture of nine volatile lactones to good mango aroma... Since mango aroma and flavor vary widely among cultivars, there is no one typical formulation of flavor components of this fruit." \\
-Lactones as specific flavor components in mango puree were e.g. (cv. Alphonso/Baladi, ppb): γ-butyrolactone (50/50), γ-valerolactone (20/20), γ-hexalactone (50/40), γ-octalactone (150/500), δ-octalactone (30/50),  γ-nonalactone (30/40), δ-nonalactone (50/40), γ-decalactone (50/40), and δ-decalactone (20/40). \\ +Lactones as specific flavor components in mango puree were e.g. (cvs. Alphonso/Baladi, ppb): γ-butyrolactone (50/50), γ-valerolactone (20/20), γ-hexalactone (50/40), γ-octalactone (150/500), δ-octalactone (30/50),  γ-nonalactone (30/40), δ-nonalactone (50/40), γ-decalactone (50/40), and δ-decalactone (20/40). \\ 
 [Wilson III, Charles W., Philip E. Shaw, and Robert J. Knight Jr. "Importance of some lactones and 2,5-dimethyl-4-hydroxy-3(2H)-furanone to mango (Mangifera indica L.) aroma." Journal of Agricultural and Food Chemistry 38.7 (1990): 1556-1559] [Wilson III, Charles W., Philip E. Shaw, and Robert J. Knight Jr. "Importance of some lactones and 2,5-dimethyl-4-hydroxy-3(2H)-furanone to mango (Mangifera indica L.) aroma." Journal of Agricultural and Food Chemistry 38.7 (1990): 1556-1559]
  
mangifera_indica_l.txt · Zuletzt geändert: 2021/01/11 16:02 von andreas